Chimichurri sauce is an Argentinian condiment I love to throw on just about everything. It’s packed with fresh herbs, punchy garlic, tangy vinegar, and a glossy finish that looks amazing over grilled meats, vegetables, and more!

Photo: Gayle McLeod

Why You’ll Love This Chimichurri Sauce

Any green sauce made with loads of fresh herbs is my absolute favorite—especially chimichurri. Think of it as the Argentinian version of pesto, but in a much looser form where every ingredient really shines. My summertime specialty is adding a generous spoonful over grilled skirt steak or using it to make chimichurri chicken. But it’s so versatile, you can use it on just about anything coming off the grill or out of the oven. Here’s why else you’ll love this recipe:

  • It’s an authentic chimichurri sauce. My recipe mirrors the original I had in Buenos Aires (as I was headed down South America to Antarctica). It’s layered with fresh herbs, aromatics, and a subtle kick from red chili pepper. Some recipes may include cilantro and onions, but they’re not traditionally included in the Argentinian version. 
  • It’s easy to make and stores beautifully. It comes together in 10 minutes and lasts for weeks, making it perfect for adding flavor to meats and veggies throughout the week!
Ingredients for chimichurri sauce.

Chimichurri Sauce Ingredients

The basic formula for chimichurri sauce is herbs, aromatics, acid, and fat. But for the classic version, it’s best to stick to the exact ingredients listed below. Even a small change (yes, even swapping the vinegar) can completely alter the flavor of the sauce.

  • Fresh Herbs: The bulk of this sauce is made from fresh herbs—specifically flat-leaf parsley and oregano. If you can’t find fresh oregano, dried oregano works perfectly fine. In fact, dried is more commonly used in Argentina (I just happened to have fresh on hand).
  • Chili Pepper: I prefer fresh ingredients, so I’m dicing a red chili pepper. But red pepper flakes work just as well. In Argentina, I found restaurants that served it both ways.
  • Garlic: I usually reach for a garlic press, but this recipe is all about hand-chopped ingredients. So mince the garlic with a knife instead and avoid using garlic powder.
  • Olive Oil: Use your best extra-virgin olive oil. It’s the base of the sauce, after all!
  • Red Wine Vinegar: Stick with red wine vinegar. Using any other kind will noticeably change the flavor of the sauce.

Find the printable recipe with measurements below.

How To Make Chimichurri

Step one: Finely chop the parsley, oregano, chili pepper, and garlic. Then, place everything into a small bowl. Pro tip: You’ll sometimes find that people use a food processor to blend the ingredients. But for a more authentic version, everything should be chopped by hand. That way, it won’t become a thicker, more homogenized sauce when it should be loose.

Chimichurri sauce ingredients in a bowl.

Step two: Add in the olive oil, vinegar, salt, and pepper, and stir together until combined. While the sauce can be used right away, I recommend letting the sauce sit at room temperature for a few hours (or overnight) to let the flavors meld together. It’ll taste even better!

Fresh chimichurri sauce in a bowl.

Ways To Use Chimichurri Sauce

  • Spoon onto cooked meats and seafood. Chimichurri sauce spooned over steak is always a value-add. But it also tastes amazing with grilled shrimp, lamb chops, baked pork chops, baked chicken, or really any protein that could use a fresh, herbaceous touch.
  • Toss with veggies. This sauce is a perfect match for grilled vegetables like zucchini or eggplant. It’s also delicious with sautéed zucchini, cauliflower steaks, or mixed into a chimichurri potato salad.
  • Add a layer to sandwiches. No matter what kind of sandwich (or even burger) you’re making, a spoonful of chimichurri adds a punch of fresh flavor.
  • Enjoy for breakfast, drizzled over fried eggs or poached eggs.
Chimichurri sauce recipe in a bowl.

More Easy Sauce Ideas

If you make this chimichurri sauce recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.

Best chimichurri sauce for grilled meats and more.

Chimichurri Sauce

Author: Lisa Bryan
5 from 24 votes
Read 71 Comments

Yield

1 cup
Serves 6 servings
Prep Time 10 minutes
Total Time 10 minutes
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Description

This easy, authentic chimichurri sauce adds a fresh, herbaceous layer to grilled meats (especially steak and chicken), vegetables, and more! Watch the video below!

Video

Ingredients 
 

  • ½ cup finely chopped flat leaf parsley leaves
  • 1 tablespoon finely chopped fresh oregano leaves or 1 teaspoon dried oregano
  • 1 tablespoon finely chopped red chili pepper (from one small chili pepper) or ½ teaspoon dried red pepper flakes
  • 3 to 4 garlic cloves, finely chopped
  • ½ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Instructions 

  • Chop the dry ingredients. Finely chop the parsley, oregano, chili pepper, and garlic. Alternatively, you can pulse the ingredients in a food processor (but see my note above on why I think hand chopping is best!). Then place the chopped ingredients in a small bowl.
    Chopped chimichurri sauce ingredients.
  • Stir everything together. Add the olive oil, vinegar, salt, and pepper. Stir together and serve immediately or store in the fridge.
    A bowl of fresh chimichurri sauce.

Lisa’s Tips

  • Each serving is about 3 tablespoons.
  • Store in the fridge: Pour it into an airtight jar (like this Weck jar) and store in the fridge for up to 3 weeks.
  • Freeze for later: You can freeze the sauce in a freezer-safe bag or container for up to 3 months. And if you have an ice cube tray (like Souper Cubes), you can freeze the sauce into cubes. Once you’re ready to use it, let the sauce thaw in the fridge overnight.

Nutrition

Calories: 168kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 198mg | Potassium: 56mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 460IU | Vitamin C: 11mg | Calcium: 24mg | Iron: 1mg
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

Recipe originally posted July 2022, but updated to include new information and photos for your benefit!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

5 from 24 votes

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71 Comments

  1. Love this!!! It is so good on many things. So far I’ve used it on steak, salad greens, baked potato and scrambled eggs. Yum!5 stars

    1. You’ve made such good use of this chimichurri sauce, Tracy! Glad you’re enjoying it.

  2. Thank you, thank you for all of the recipes you provide! I love everything I try (I don’t always have all the ingredients but I do my best with what I have).
    I am diabetic so I have to be careful of carbs but all meat and vegetables I can enjoy. I am learning to cook with the vegetables – it is new for me but I look forward to trying your sauces, so thank you again!
    All my best,
    Gail Hill5 stars

    1. Sure thing, Gail! Happy to hear you’ve found so much inspiration from my recipes and hope you continue to enjoy them.

  3. So good!!! I have made this many time as this is my favorite Chimichurri Sauce. Today I made a double batch! 😋 Serving this over grilled chicken and vegetables kabobs.
    Using fresh herbs makes a big difference. Thank you again Lisa for another excellent recipe. Have a great day! 😊5 stars

  4. I will be making this on a regular basis. It was very enjoyable. I didn’t have any red pepper or red pepper flakes so I used Aleppo pepper instead. I drizzled it over everything on my plate including my potato salad5 stars

  5. Tripled the recipe and had it with steak. It is soooo delicious! Thanks for reminding me how much I love chimichurri! Will make it with chicken following your other recipe next.5 stars

    1. Glad this came as a good reminder to make chimichurri sauce! Let us know how you like the chicken recipe, Sammy.

  6. Hi, an Argentinian here! Thanks for posting the real chimichurri, I saw so many others recipes with other ingredients. I’m glad this one is not.
    And this one taste really good too, only a side note, Argentinians don’t eat spicy. So be careful with the chili pepper5 stars

    1. Hi Gisela – I’m so glad this chimichurri sauce leans more authentic than others! And good to note about the chili pepper.

  7. Love the recipe. I sure do miss you talking. Feel really connected to you when you interact with us.5 stars

    1. Thanks for your feedback! You can always find me on Instagram stories where I share my day-to-day and behind the scenes.

  8. Had this chimichurri potato salad at my son’s house. Loved so much I plan to make this weekend5 stars

    1. Hi Patty – Happy to hear you’re loving this chimichurri sauce! It really does taste amazing with grilled steak or chicken. Enjoy!

  9. wonderful! I’m 69 years old and just discovered chimichurri sauce. I could eat it with a spoon and it’s so good. The only change I made Lisa, is using curly leaf parsley as it is not as strong. I’m not a fan of parsley in general, so the curly leaf is a better fit for me.5 stars

    1. Happy to hear you were able to tweak this sauce to your liking, Jackie! Now you can use this sauce for so many delicious meals, enjoy!

  10. This Chimichurri recipe is so good! It’s easy to make and it elevates everything! I like to put some on pieces of toast, or add a bit to my avocado toast. I like to keep a jar in my fridge and add it to foods throughout the week. Yummy!5 stars

    1. It really is a classic sauce that elevates any dish it’s added to. So happy you love it!

  11. This is a super favorite in my home. My son raves about it and says it’s his favorite meal ever!! I’ve only ever used it on steak, but I think I will use it with pork next time.5 stars

  12. Hi Lisa, I made this sauce along with your chicken meatballs recipe for dinner tonight and both were definite wins with my family. Thank you so much for all of your fantastic recipes and I especially appreciate the videos!5 stars

  13. Wonderful sauce! Made this on Tuesday and used it next day under a panko-crusted boneless pork chop. Delicious, herbaceous goodness!
    Putting it down on plate first with meat on top of it prevented panko crust
    from getting soggy.

  14. Oh my word this is delicious! Thank you so much for this recipe. Its fresh and light and makes everything pop. The fresh herbs are key. I chopped everything up by hand as you said, and i agree it makes a big differemce. I also noticed afyer a few hours it gets even more delicious as the flavours blend. (I had to use white wine binegar this time, but will try it with the red eine vinegar when i get some). We are mild chillie peple so i used half a small green jalepego chillie. We had this with our skirt steak (as per your recipe) and baby potatoes and veges. Wondrtful. I cant stop eating it, so ive had it plain on a slice of bread: yum!!!5 stars

  15. I accidentally bought cilantro instead of parsley and this still came out great. No one could tell the difference and my guests loved it! 5 stars

  16. This is almost the authentic recipe, except we’d use a bell pepper instead of chili pepper but the extra kick is nice. You put chimichurri on meats(we are big on bbq) but honestly, this taste good on anything. Its delicious and full of flavor. It tastes better if it can sit at least overnight in the fridge.

      1. My fiance has coined this “liquid gold” in our house, so I’d say this recipe is a keeper! So simple and fresh and of course, delicious. Thanks for another great recipe!5 stars

  17. This chimichurri sauce is soooo good! I’ve made it a couple times now and it’s delicious. Today I also made your Carne Asada Fries recipe with cheese and dollop of sour cream and added melt in your mouth BBQ’d beef tenderloins sliced up on the side with chimichurri sauce on top – SO GOOD! (:5 stars

    1. Im Uruguayan so for nostalgia I would use a traditional recipe, but when I cook I alter every recipe to fit my tastes and whatever is in the fridge. Play around. Im sure it’ll taste awesome.

  18. Thanks for the awesome chimichurri sauce recipe. I honestly had no idea how easy it was to do! It’s also nice to know how easy it is to store. I’ll have to see how well it holds up (but its unlikely to last long anyway)5 stars

  19. I live in Mexico where flat leaf parsley is not so abundant, but of course, cilantro is widely available. can i substitute cilantro for the parsley if i’m not stuck on being authentic Argentinian?

    1. You can, although, an authentic chimichurri sauce normally uses parsley. So just know it will completely alter the taste!

  20. I appreciate that you kept it true Argentinean, not adding cilantro, cumin, jalapeños or other ingredients that definitely do not belong in chino churri. 
    Note: in many places the liquid includes some water, which makes it lighter.